Prepare the marinade: In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce, and the cracked black peppercorns.

Prepare the meat: Cut the beef into 1/4-inch-thick slices, either with or against the grain.

Marinate the meat: Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.

Dry the meat: Preheat the oven to 200 degrees F. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarsely ground black pepper. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.

Tips & Techniques

Make ahead: The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks.